Yield: 6 Servings
|3 teaspoons||Canola oil|
|2 cans||Pinto beans, rinsed & drained|
|3 mediums||Onions, 2 chopped, 1 sliced|
|2 larges||Green bell peppers, diced|
|4 eaches||Garlic cloves, minced|
|3 tablespoons||Prepared mustard|
|2 tablespoons||Chili powder|
|8 ounces||Tomato sauce|
|¼ cup||Chili sauce|
|½ cup||Cider vinegar|
|¼ cup||Brown sugar|
|½ teaspoon||Hot sauce|
|2 cups||Vegetable broth|
Preheat oven to 350F.
Heat 2 ts of oil in skillet. Saute chopped onion, garlic and green peppers until onions are lightly browned, about 10 mins.
Add all the other ingredients except sliced onions.
Pour mixture into lightly oiled roasting pan using the remaining 1 ts of oil.
Arrange sliced onions on top. Bake for 1 hour uncovered. The beans should look nice and brown.
Susan Powter, "Food" Typed by Lisa Greenwood